Ingredients
Scale
- 1 cup (120 g) unbleached flour or gluten‑free 1:1 blend
- 1/3 cup (30 g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 flax eggs (3 Tbsp ground flax + 9 Tbsp water)
- 2/3 cup (130 g) sugar
- ¾ cup (180 ml) oat or almond milk, room temp
- ⅓ cup (75 g) melted vegan butter
- 1 tsp pure vanilla extract
- For filling/ganache:
- 8 oz dark vegan chocolate
- ½ cup canned coconut cream (chilled)
- Optional: espresso powder, peppermint extract
- Decoration: powdered sugar, chocolate shavings, sugared cranberries, rosemary sprigs
Instructions
- Preheat oven to 350 °F (175 °C). Line a jelly‑roll pan with parchment and dust with cocoa.
- Whisk flour, cocoa, baking powder and salt.
- In another bowl, prepare flax eggs. Add sugar, milk, melted vegan butter, vanilla and whisk until combined.
- Fold dry ingredients into wet just until mixed. Pour into pan and bake 10–12 min, until sponge is set.
- Immediately invert onto cocoa‑dusted towel; roll sponge w/ towel while warm. Cool rolled.
- Unroll gently. Make ganache: heat coconut cream, pour over chopped chocolate, stir until smooth (add espresso/peppermint if using).
- Spread ganache on sponge, re‑roll without towel. Chill briefly.
- Coat outside with more ganache. Use fork to texture bark. Decorate, chill, then slice & serve.
Notes
Tip: Bake just until the sponge springs back to touch. Roll while warm to prevent cracks. Any small cracks can be hidden under the ganache ‘bark.’ Freeze tightly wrapped for up to 2 months, or refrigerate in an airtight container for 4–5 days. Flavor options: mocha (espresso powder), raspberry jam layer, or peppermint‑infused ganache.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French‑inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg